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Processing effects on bioactive components and functional properties of moringa leaves: development of a snack and quality evaluation
- Devisetti, Rajesh, Sreerama, Yadahally N., Bhattacharya, Sila
- Journal of food science and technology 2016 v.53 no.1 pp. 649-657
- Moringa oleifera, alkali treatment, antinutritional factors, bioactive compounds, bioactive properties, catechin, dietary fiber, flour, functional properties, gallic acid, high performance liquid chromatography, kaempferol, leaves, lipid content, luteolin, nutrient content, nutritive value, ready-to-eat foods, rutin, sensory evaluation, sensory properties, snacks
- The effect of alkali pre-treatment on the nutritional, anti-nutritional and functional properties of moringa (Moringa oleifera) leaf flour (MLF), and sensory assessment of MLF-based snack product was investigated. The pre-treatment reduced the content of anti-nutrients, but improved the functional properties of MLF. The MLF-based ready-to-eat puffed snack exhibited high protein (21.6 g/100 g) and dietary fiber (14.8 g/100 g) contents while it contained a low fat content of 3.7 g/100 g. The HPLC analysis of phenolics revealed that chlorogenic and gallic acids were the predominant phenolic acids present in the raw leaf flour, whereas p-coumaric, caffeic and gallic acids were the major phenolic acids in the pre-treated leaf flour. Flavonoids such as catechin, kaempferol, rutin and luteolin were present in both MLFs and the prepared snack. Overall sensory quality indicated that the snacks had acceptable textural attributes and improved nutritional profile at the 20 % level of substitution. It is possible to develop a ready-to-eat convenience food product with good functional and nutritional properties using pre-treated moringa leaf.